Make It

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Bring dressing just to boil in small saucepan. Add sugar and salt; cook 5 min. or until dissolved. Pour water into 2-gal. stockpot or large bowl. Stir in dressing mixture and pepper. Add chicken. Refrigerate 4 hours.

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove chicken from brine; discard brine. Rinse chicken thoroughly. Place chicken, top side down, on cutting board. Use kitchen shears to cut along one side of the backbone, then cut along the other side to remove bone. Open chicken; place, top side down, on board. Pound to even thickness.

Mix remaining ingredients until blended.

Place chicken on grate over unlit area; cover. Grill 40 to 50 min. or until done (165ºF), monitoring for consistent temperature and turning chicken after 20 min. and brushing with the barbecue sauce mixture for the last 15 min.

Serving Suggestion

Serve with smart sides such as grilled vegetables and whole wheat rolls.

Substitute

Substitute 1/4 cup brown sugar for the honey.

Note

Chicken can be soaked in brine up to 12 hours before grilling as directed.

Servings

6 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 6 servings

AMOUNT PER SERVING

Calories

380

Total fat

17g

Saturated fat

4.5g

Cholesterol

105mg

Sodium

1140mg

Carbohydrate

23g

Sugars

22g

Protein

33g

% Daily Value

Vitamin A

15 %DV

Vitamin C

6 %DV

Calcium

4 %DV

Iron

10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.